Too hot to turn on the oven, but looking for something a little lighter from the BBQ? Enter this salmon foil packet! Simply add your salmon, bok choy and noodles to to packet, add a simple Asian-inspired sauce for lots of flavour and pop on the BBQ for 12-15 minutes.
Now I will be the first to admit, this may look like a bit of a hot mess and it wasn’t easy trying to photograph this one. It’s not the prettiest of dishes. But what it lacks in neat looks, it definitely makes up for in simple, delicious and lighter Summer bbq fare.
The secret to simple for this foil packet is using noodles that require no cooking. Here I’ve used Chow Mein noodles, that only need to be soaked in hot water for a few minutes. Shelf-stable udon noodles or rice noodles that only need soaking would be other great options here.
And while this is perfect to pop on the BBQ, you can also cook these in the oven as well. Instructions for that are in the recipe.
Cook’s Notes for BBQ or Oven Bok Choy, Noodle and Salmon Foil Packets
You can make individual serving foil packets or put it all in one large foil packet (as I did here) and and dish it out from there.
You could skip the noodles and serve with rice instead. Or just skip the carbs altogether. (Not that I would ever do that. This girl needs her carbs :)
It doesn’t really matter how you seal up your foil packet, as long as you do seal it up well. It doesn’t have to be pretty, it just needs to be sealed, so that your contents steam.
Don’t skip the lime juice drizzle at the end. It really brightens up the flavours in this one!
Salmon, Bok Choy and Noodle Foil Packets
- 2 salmon fillets
- 3-4 baby bok choy
- 2-3 cups dried Chow Mein noodles or shelf-stable udon noodles
- Salt and pepper to taste
- Aluminum foil
- 1 Tbsp sesame oil
- 2 Tbsp rice wine vinegar
- 2 Tbsp soy sauce
- 2 cloves garlic minced
- 1/2 tsp minced fresh ginger
- 2 fresh lime wedges
- Black or white sesame seeds
- Diced green onion
- Preheat bbq grill to medium high (or oven to 375F.)
- In a large bowl, soak Chow Mein (or udon) noodles in hottest tap water while your prepare the rest of the dish (at least 8-10 minutes).
- In a small bowl, whisk together the sauce ingredients. Set aside.
- Season the salmon fillets with salt and pepper. Set aside.
- Cut bottom 1/2-inch off the baby bok choy and then cut each into quarters. Place in a colander and rinse well. Set aside.
- Cut two pieces of aluminum foil about about 24-inches long. Lay them on the counter in opposite directions to form a + shape.
- When the noodles have soaked and are softened, drain. *Chow Mein Noodles may be a little al dente still, but will soften as they cook in the packet.
- Place noodles in the centre of the foil. Pour 1/3 of the sauce overtop. Top with the seasoned salmon fillets. Pour 1/2 of the remaining sauce over the salmon. Top with bok choy and pour the remaining sauce over-top. Seal up your foil packet tightly, so no steam will escape as it cooks.
- Place foil packet in oven (on baking sheet) or onto your preheated grill. Cook about 12 minutes or up to 15 minutes for thicker salmon. Remove from grill and allow to stand a 5 minutes, then carefully open the packet (watch for escaping steam!).
- To serve: Squeeze fresh lime wedges over top, then garnish with sesame seeds and diced green onion.